I just returned from a trip to Vermont, and while there I visited the Cold Hollow Cider Mill. The Mill happens to be one of the top producers of fresh apple cider in all of New England and they press apples all year-round. I saw cider being made the old fashioned way, with a rack and cloth press built in the 1920's. I watched apple juice drip from the press and while I watched I sipped fresh cider. Behind me was a large vat of cider, along with a stack of white cups. It was cold and delicious, and I wasn't the only one who helped myself to more than one cup.

I also fell victim to the fresh cider donuts. Have you tried cider donuts? If not, you might want to make some using the recipe at the bottom of the page. The donuts were featured in Gourmet Magazine as one of the top four donuts in the country. The recipe, however, is one I found on Google search. The recipe used by The Cold Cider Mill is a secret.

The Cold Hollow Cider Mill is a popular spot for tourists and the next time I'm in the Stowe area, I'll be sure to stop.

Cider Donuts

1 cup apple cider
1 cup sugar
1/4 cup solid vegetable shortening
2 large eggs
1/2 cup buttermilk
3 1/2 cup all-purpose flour
2 tsp. baking powder
1 tsp.baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
vegetable oil or shortening -for frying


2 cup confectioners' sugar
1/4 cup apple cider

For glaze, mix confectioners' sugar and cider.
Dip doughnuts while warm;
serve warm.(I would make glaze optional if I were making
the doughnuts. I had them plain)

Boil apple cider in small saucepan until it is reduced to 1/4 cup, 8 to 10 minutes; cool.

Beat sugar with shortening until smooth. Add eggs and mix well, then add buttermilk and reduced cider.

Stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg in another bowl.

Add to liquid ingredients; mix just enough to combine. Transfer dough to lightly floured board and pat to 1/2-inch thickness. Cut with 2 1/2- to 3-inch doughnut cutter; reserve doughnut holes and reroll and cut scraps.

Add enough oil or shortening to fill a deep pan 3 inches; heat to 375'F. Fry several doughnuts at a time, turning once or twice, until browned and cooked through, about 4 minutes. Remove to paper towels with slotted spoon.


Marilyn (LaraOct7@aol.com)



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